Categories
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Pork with Ratatouille Sauce |
Tips: This vegetable sauce could be served with
any other broiled or baked meat or fish. It
would also make an excellent alternative
filling for the Spinach Crepes.
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Yield:4
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INGREDIENTS: |
| 4 |
lean, boneless pork chops about 4 1/2 oz each |
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| 1 tsp |
dried mixed herbs |
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salt and pepper |
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baked potatoes, to serve |
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FOR THE SAUCE |
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| 1 |
medium onion |
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| 1 |
garlic clove |
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| 1 |
small green bell pepper |
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| 1 |
small yellow bell pepper |
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| 1 |
medium zucchini |
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| 3 1/2 oz |
button mushrooms |
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| 14 oz can |
chopped tomatoes |
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| 2 tbsp |
tomato paste |
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| 1 tsp |
dried mixed herbs |
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| 1 tsp |
superfine sugar |
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DIRECTIONS:
- To make the sauce, peel and chop the onion and garlic. Seed and dice the bell peppers. Trim and dice the zucchini. Wipe and halve the mushrooms.
- Place all of the vegetables in a saucepan and stir in the chopped tomatoes and tomato paste. Add the dried herbs, sugar, and plenty of seasoning. Bring to a boil, cover, and simmer for 20 minutes.
- Meanwhile, preheat the broiler. Trim away any excess fat from the chops, then season on both sides, and rub the dried mixed herbs. Cook the chops for 5 minutes, then turn over, and cook for a further 6-7 minutes until cooked through.
- Drain the pork chops on absorbent paper towels and serve accompanied with the sauce and baked potatoes, if wished.
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